Prep 5 mins
Cook 10 mins
Another Donna Hay recipe with a change in ingredients to suit our tastes and what was available in our freezer.
- 8 sage leaves
- 4 round steaks, tenderised (150gm each)
- 4 slices prosciutto
- plain flour, for dusting
- 1 egg, lightly beaten
- 1 cup polenta
- olive oil
- Press two sage leaves onto each steak and wrap the steak with a slice of prosciutto. Dust in flour, dip in egg and coat with polenta.
- Heat oil in pan over high heat, cook each steak 3-4 minutes each side.
- Serve with your favourite accompaniments.